Pistachio Macarons
I had so many requests for pistachio ganache recipe. Have to be honest, pistachios have a very subtle flavor. Just think for minute. How would you describe pistachio flavor? It is really hard to explaine, you have to taste it. In fact, pistachio macarons are the most selling in all bakeries. I am sharing simple recipe of pistachio ganache that I use all the time.
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How to make Pistachio Macarons
- bake macaron shells. How to make macaron shells please check posts with Italian Meringue or French Meringue recipe.
- make pistachio ganache. See instructions down below.
- assemble macarons. Fill macaron shells with pistachio ganache.
Ingredients you’ll need for pistachio ganache
- white chocolate Valrhona Ivoire 35%
- heavy cream (32%-35% fat)
- pistachio paste. You can use store-bought or you can use homemade.
- Amoretti pistachio butter
To make ganache, first melt the chocolate in the microwave using 30 seconds intervals.
After that, bring heavy cream to a boil with the pistachio paste, but do not boil!
Pour the hot mixture in thirds into melted white chocolate, stirring after each addition with the help of rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to do this fast and pressing down the spatula.
Using hand blender, emulsify the ganache until smooth.
Add Amoretti pistachio butter and emulsify again. After that, transfer the ganache into flat glass container. Cover it by gently pressing plastic wrap onto its surface (to contact). Refrigerate for 6-8 hours or overnight. Over that time ganache will develop a creamy consistency and will be ready to pipe.
How to assemble macarons
When you have macaron shells baked and ganache ready, you can assemble macarons. First, transfer the ganache to a pastry bag fitted with a round Wilton 10 or 12 pastry tip. Then turn half of the shells over with the flat sides up and fill them with the pistachio ganache. Close them with the rest of the shells, pressing down lightly.
I like to roll macarons into pistachio flour or chopped pistachios. Little pieces of pistachios will stick to ganache. This trick gives interesting look and even more pistachio flavor. But you have to roll macarons as soon as you fill them with the ganache.
When you fill all shells, refrigerate the macarons for 24 hours in the airtight container and enjoy!
Tip from Marina: for pistachio macaron shells I like to use almond flour and pistachio flour. I am replacing 25% of almond flour with pistachio flour. You can buy pistachio flour or make your own.
How to make pistachio flour
You will need to roast pistachios in the oven at 350oF for 10-15 minutes and cool them completely. Aftert that place roasted pistachios into small food processor or Thermomix. Pulse a few times. You have to be very careful here, do not process to the point when it will start to release oil. You will end up with pistachio paste! I would recommend to sift the ground pistachios before baking. That is all! Congratulations! You just made pistachio flour.
If you make these Pistachio Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Pistachio Raspberry cookies
- Hazelnuts macarons
- Pistachio Raspberry Tart
- No bake cheesecake in a Jar
- Dark chocolate raspberry macarons
- Lemon macarons
- Red Velvet Macarons
- Aperol macarons
Pistachio macarons
Equipment
- 1 emulsify blender
- 1 kitchen scale
- 1 rabber spatula
Ingredients
Pistachio Ganache
- 300 gr Ivoire Valrhona white chocolate 35 %
- 150 gr heavy cream (32% -35% fat)
- 45 gr pistachio paste
- 5 gr Amoretti pistachio butter
Macaron shells
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar 1/2 cup
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
Instructions
How to make Pistachio Ganache
- Melt the chocolate in the microwave using 30 seconds intervals.
- Bring heavy cream to a boil with the pistachio paste.
- Pour the hot mixture in thirds into melted white chocolate, stirring after each addition with the help of rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to do this fast and pressing down the spatula.
- Using hand blender, emulsify the ganache until smooth.
- Add Amoretti pistachio butter and emulsify again.
- Transfer the ganache into flat glass container. Cover it by gently pressing plastic wrap onto its surface (to contact). Refrigerate for 6-8 hours or overnight. Ganache will develop a creamy consistency.
How to make macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to assemble Pistachio Macarons
- Transfer pistachio ganache to a pastry bag with round pipping tip.
- Pipe ganache on one flat side of macaron shell.
- Sandwich macaron with another macaron shell. Make sure there is no ganache coming out from the sides of macaron.
- Place filled macarons into air tight container and refrigerate for 12-24 hours. Macarons needs to mature before you can enjoy them!
Hello! I don’t have pistachio butter. If I omit it, will the taste and the texture be fine?
No, taste and texture will be diffrent.